Moroccan Style Pasta Salad Food

MOROCCAN STYLE PASTA SALAD

Moroccan Style Pasta Salad image

Recipe I found on Moroccan Food on About.com. It states that you can add a variety of vegetables (your choice), so would I add carrots, celery along with the suggested bell pepper as my choices. Here is what is stated about the recipe: "This antipasto-style pasta salad gets a Moroccan twist with ingredients common in Morocco - cured meat, olives, Edam cheese, and veggies - and an easy cooked vinaigrette that takes just minutes to prepare. Use my suggestions below, or personalize the salad with up to 3 1/2 cups of your own additions such as marinated artichokes, pimientos, black olives, mushrooms, cooked baby carrots or cauliflower or broccoli florets. Allow chilling time before serving. The tri-colored pasta salad is intended as a side dish, but you may find yourself eating enough of it to make it your main course!"

Provided by diner524

Categories Moroccan

Time 30m

Yield 8-10 serving(s)

Number Of Ingredients 14

Ingredients

1 lb tri-colored rotini pasta (spiral)
1 cup salami, cut into very thin sticks (or saucisson)
1 cup edam cheese, cut into tiny cubes (or other variety)
1 bell pepper, finely chopped (or cut into thin sticks)
1/2 cup green olives, sliced
1/2 cup corn
2/3 cup vinegar
2/3 cup olive oil
1 small onion, finely chopped
3 garlic cloves, partially crushed but not pressed
2 teaspoons dried za'atar spice mix (or oregano)
1 1/2 teaspoons sugar
1 teaspoon salt
1/4 teaspoon cayenne pepper (optional)

Steps:

Cook the pasta al dente according to the package directions. Drain the pasta, rinse with cold water, and leave it to cool and drain completely in a colander.
While the pasta is cooking, make the dressing. Place the vinaigrette's ingredients in a small saucepan and bring to a boil. Reduce the heat and simmer the dressing for 5 minutes, stirring occasionally. Remove the partially crushed garlic cloves and set the dressing aside to cool.
Transfer the cooled pasta to a large bowl and add the salami, cheese, olives, peppers and corn (or add your own ingredients - up to 3 1/2 cups). Pour the vinaigrette over the salad and stir gently to mix. Cover, and leave the pasta salad to marinate in the fridge for several hours or overnight.
Stir the salad and check for seasoning, before serving.

Nutrition Facts : Calories 480.7, Fat 26.6, SaturatedFat 5.7, Cholesterol 20.2, Sodium 750.4, Carbohydrate 48, Fiber 2.8, Sugar 4, Protein 11.7

MOROCCAN PASTA SALAD WITH CHICKEN

Moroccan Pasta Salad With Chicken image

This is a simple Moroccan spiced pasta salad. Sometimes I use frozen peas & add them to the pasta while it is boiling.

Provided by FDADELKARIM

Categories Lunch/Snacks

Time 10m

Yield 3 serving(s)

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
2 -3 tablespoons mayonnaise
1/2-1 teaspoon cumin
1/4-1/2 teaspoon salt
1/4 teaspoon onion powder
8 ounces tri-colored rotini pasta, cooked
1 cooked boneless skinless chicken breast, shredded
2 hard-boiled eggs, yolk discarded, & white diced
1 (8 ounce) can peas, drained
2 -3 tablespoons sliced black olives (optional)

Steps:

Mix the olive oil, mayo, & spices together in a small bowl.
Mix the other ingredients together in a large bowl. Then stir the mayo mixture in with the pasta.
Serve cold.

Nutrition Facts : Calories 524.4, Fat 13.7, SaturatedFat 2.7, Cholesterol 168.2, Sodium 332.9, Carbohydrate 71.6, Fiber 6.6, Sugar 6.9, Protein 27.2

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